This recipe is brought to you by rainy weather which ruined my plans for grilled chicken. A couple hours in a soy sauce based marinade turned “boring” old chicken thighs into something very flavorful.
Soy-glazed Chicken Thighs
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)
- 3/4 cup dark soy sauce
- 3/4 cup dry sherry
- 3 Tbsp. Dijon mustard
- 2 Tbsp. Sriracha sauce
- 1/4 cup vegetable oil plus additional oil for browning the thighs
- 12-16 bonless, skinless chicken thighs, trimmed of excess fat
- In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
- Place the trimmed chicken thighs in a large zip top bag or sealable container. Add the marinade, coating the thighs. Stash in the fridge for a minimum of 2-3 hours, Give the bag/container a shake every hour or so to recoat the thighs.
- Place the oven rack in the middle position and preheat the oven to 350°F.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 4 chicken thighs, “skin” side down and brown for 3 minutes. Flip the thighs and brown the second side for an additional 3 minutes. Transfer to a foil lined sheet tray.
- Repeat browning of the remaining thighs, heating additional oil as needed.
- When all the thighs are browned cover the tray with foil and transfer it to the heated oven for 20-25 minutes. The chicken should register 165°F on an instant-read thermometer before removing.
- Transfer to a platter and serve.
A 1-quart measuring cup is ideal for mixing the marinade.
Inspiration provided by the Joy of Cooking cookbook recipe for Deviled Boneless, Skinless Chicken Breasts.
This recipe hails from a 2013 issue of Cook’s Illustrated magazine. I made it shortly after first buying a bag of farro. In the Cook’s recipe they cook the farro as part of the recipe, in only 20 minutes. Ha! I found it took twice that time to get to an al dente texture. I now prepare my farro in advance, store it in the fridge for a day or two and have it ready to go.
Farro with Mushrooms and Thyme
Prep time: 5 minutes
Total time: 20-25 minutes
- 1 Tbsp. vegetable oil
- 1 Tbsp. unsalted butter
- 10 oz. cremini mushrooms, trimmed and sliced evenly
- 1 shallot, minced
- 1 tsp. minced fresh thyme
- 2 Tbsp. dry sherry
- 2 cups prepared farro
- 2 Tbsp. minced fresh parsley
- 1 tsp. cider vinegar
- kosher salt and pepper
- Heat oil and butter in a large skillet over medium heat until the oil is shimmering. Add the mushrooms, shallot, and thyme; sprinkle with a generous pinch of salt and 10 grinds of black pepper. Cook, stirring often, until the liquid released by the mushrooms has evaporated and the vegetables have started to brown. This will take 10 to 15 minutes.
- Add the sherry to the pan and scrap up any browned bits (aka fond). Cook until the pan is almost dry, about 1 minute.
- Add the farro and toss until the ingredients are well combined. Cook for 5 minutes, stirring a few times, until the farro is heated through.
- Stir in the parsley and vinegar. Taste and season with additional salt and pepper if desired.
I’ve had good success by microwaving mushrooms in a covered bowl for 2-3 minutes on high. Drain the liquid, add to the hot fat and saute until browned, another 2 minutes. It can save 10 minutes or so on the dish.
Several years ago we subscribed to a CSA and received baby bok choy for several weeks in a row. I happened across this recipe in a magazine at the doctor’s office and gave it a try. It was a hit with a hint of garlic coming across under the lemon/sherry “dressing”.
Roasted Baby Bok Choy
Prep time: 15 minutes
Total time: 25 minutes
- 4 baby bok choy, trimmed, leaves separated
- 1 generous Tbsp. canola or vegetable oil
- 1 clove garlic, minced
- 1/4 tsp. kosher salt
- 1/2 tsp. freshly grated lemon zest
- 1 Tbsp. lemon juice
- 3/4 tsp. dried tarragon
- 1 tsp. dry sherry
- Freshly ground pepper, to taste
- Preheat oven to 450°F. In a bowl toss the bok choy leaves, oil, garlic and salt until the oil and garlic are evenly distributed.
- Combine lemon zest and juice, tarragon, and sherry in a small bowl. Set aside.
- Transfer bok choy to a rimmed baking pan and place on the lowest rack of the oven. Cook for 2-3 minutes and then give the bok choy a toss with a spatula. Cook for another 2-3 minutes; Bok choy is done when the leaves are wilted yet still crisp.
- Drizzle lemon/tarragon/sherry over the bok choy and serve.